de Buyer - Moul'flex Pro - Oblongs mould - 24 cakes


de Buyer - Moul'flex Pro - Oblongs mould - 24 cakes

Product no.: 1722.60
72.00

Price incl. VAT, plus delivery



de Buyer - Moul'flex Pro - Oblongs mould - 24 cakes


Moul'flex Pro tray with sharp angles for making oblong forms of 14x3x2 cm. (7.8 cl) Suitable for hot and cold preparations alike.
Black mould: absorbs heat for better heat diffusion.
R'System: regular perforations on the tray for perfect hot air circulation. Even cooking of portions.
High quality pure platinum silicone : supports temperatures from -40°C to +300°C.
Smooth inner surface: natural non-stick and easy turning out.
Hole for vertical drying.

  • 60 x 40 cm - 14x3x2 cm
  • Black mould: absorbs heat for better heat diffusion.
  • R'System: regular perforations on the tray for perfect hot air circulation. Even cooking of portions.
  • High quality pure platinum silicone: supports temperatures from -40°C to +300°C.
  • Smooth inner surface: natural non-stick and easy turning out.
  • Grease before first use. Baking in a traditional oven, microwave oven or bain-marie.
  • Do not heat with empty forms. Do not place under a grill. Do not use sharp objects on the tray.
  • Tip : mould best used on a grate or a perforated baking tray.
  • Care : hand washing recommended. Dishwasher-safe.
  • extreme temperatures  -70° and + 300 °C
  • Material: silicone

de Buyer - Moul'flex Pro


  • Guaranteed peroxide-free food grade silicone, special heavy duty.
  • Professional format 400 x 600 mm or GN 1/1 depending on the model.
  • Use in the oven or deep-freezer from -40 to + 300°C.
  • Heavy duty special food grade silicone.
  • Optimisation of the number of forms on each tray.
  • Reduction of cooking time thanks to the R’System® perforations.
  • R'System® patented system: localized perforations between the different forms on the tray, improving circulation of heat and cold, for:
  • A perfectly regular and uniform cooking over the entire tray.
  • A better taste, result of the cooking regularity and of the caramelisation.

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